Yogurt Sales Exceed $3.5 Billion a Year ... What's Next?

Published on: September 26, 2008

Let's take a look at the rise of yogurt and some new products that are destined to take the category even further. But first, what is yogurt anyway?

All yogurt is made from milk and cream that has a culture of lactic acid producing healthful bacteria, either lactobacillus bulgaricus or streptococcus thermophilus or acidophilus. Read the labels to see if these are natural bacteria or acidified to produce the lactic acid necessary to sour milk into yogurt. Sweeteners may be added in the form of honey, sugar, or artificial sweeteners like aspartame or Splenda.

Like all dairy products, yogurt should be refrigerated at least 40ºF; and will last for about one week at home. Read the expiration date before you buy. Freezing fresh yogurt is not recommended.

The milk solids and water will naturally separate in most yogurts after opening. Simply discard the water, or mix it back into the yogurt. Although some commercial flavors include sweetened lemon, it is best not to add fresh lemon or the yogurt will curdle and sour.

REGULAR YOGURT
This is a mixture of whole milk of at least 2.35 percent fat and cream with the addition of the bacteria culture. It should be fresh tasting, creamy, and slightly tangy. One cup has about 150 calories, 8 g of fat and 296 mg of calcium.

LOW FAT YOGURT
This is made with low fat milk that ranges from 0.5 to 2 percent fat and some additional water plus the bacteria culture. One cup has about 155 calories, 4 g of fat and 447 mg of calcium.

NON FAT YOGURT
This yogurt is made from nonfat milk (less than 0.5 percent fat) and additional water, plus the bacteria culture. One cup has about 137 calories, 0.4 g of fat and 488 mg of calcium. Remember that the "non fat" regulation set by the Food & Drug Administration allows for up to 0.5 grams of fat and a product may still be labeled as "non fat."

FLAVORED YOGURTS
Yogurts these days are flavored with coffee, vanilla, fruits or fruit jams, which turns yogurt into a sweet dessert. They are frequently high in sugar and fat and may have additional additives like gelatin for stabilizing and artificial preservatives for the fruit. If consumed in small quantities, this is a pleasant way to get calcium in the diet. One cup has about 200 to 250 calories, 3 to 5 g of fat and 239 to 419 mg of calcium.

Click here to read the whole feature and to find out what is coming next in the yogurt industry ...

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